Recipe courtesy of Sandra Lee

Philly Cheesesteaks

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Inactive: 45 min
  • Cook: 20 min
  • Yield: 4 servings
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  1. Wrap the meat tightly in plastic wrap and put it into the freezer for 45 minutes. It should be firm but not completely frozen. 
  2. Heat a large cast-iron skillet or a griddle over medium-high heat. Add 1 tablespoon of oil. Add the onions and peppers and season with salt and pepper. Cook until they are soft and lightly browned, 8 to 10 minutes. Reserve 1/2 cup cooked onions and peppers for another use, such as the Round 2 Recipe Chili Tostada. 
  3. In a medium pot over medium heat, add 1 tablespoon oil. Stir in the flour and cook for 1 to 2 minutes. Whisk in the milk and cook until it just starts to bubble and thicken, 4 to 5 minutes. Turn off the heat and whisk in the cheese and cayenne. Stir occasionally as the cheese melts. Cover and keep warm. 
  4. With a sharp knife, slice the meat into very thin strips. In a large skillet over medium-high heat, add the remaining tablespoon of oil and cook the meat until it is done to your liking, 1 to 3 minutes per side. Divide the onion and pepper mixture among the 4 rolls. Top with the meat and the cheese sauce.

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